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Wash and dry all produce. Place carrots in a medium bowl. In a small pot, stir together vinegar, 2 tsp sugar, and 2 TBSP water. Season with salt and pepper. Bring to a boil over high heat, then carefully pour mixture over carrots in bowl. Set aside, tossing occasionally. Trim, then thinly slice scallions, separating greens and whites. Peel ginger, then mince or grate 2 TBSP. Halve zucchini lengthwise, then slice crosswise into ΒΌ-inch-thick half-moons.